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Blueberry & White Chocolate Scone Recipe w Lemon Glaze
Julie Carlyle
A quick morning tea that can be ready in 30 minutes!
5
from
4
votes
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Prep Time
5
mins
Cook Time
25
mins
Total Time
30
mins
Course
Morning Tea, Snack
Cuisine
Australian, English
Servings
8
scones
Ingredients
1x
2x
3x
450
gm
self raising flour
2
Tbs
caster sugar
30
gm
butter
310
gm
milk
90
gm
blueberries
must be frozen
115
gm
white chocolate bits
Lemon Glaze
1
cup
icing sugar
2
tsp
lemon juice
1
zest of one lemon
2
tsp
water
or as needed
Instructions
Preheat the oven to 180-degree celsius.
Place baking paper on a tray.
Place flour, sugar and butter in TM bowl. Combine 20 sec/Speed 7.
Scrape down the bowl.
Add berries and chocolate chips. Mix 15sec/Speed 2.5.
Scrape down the bowl.
Add the milk to the dry ingredients. Combine Knead 35sec.
Flour the bench and hands. Tip dough onto the bench and form into a round circle.
Transfer the dough to a baking sheet. Cut the circle into wedges and separate the wedges slightly.
Bake for 25 minutes or until golden.
Lemon Glaze
Combine the glaze ingredients in a bowl.
Mix until smooth. Add more water if necessary.
Use a spoon to drizzle glaze over the cooled scones.
Notes
Handle the dough as little as possible to ensure a light scone mixture.
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